Preparation time
30 min
Recipe type
Pasta, rice and soups
Ingredients
400 gr
bettelmatt
half a liter
beef or vegetable broth
50 gr
butter
2
onion
8 slices
stale rye bread
3
potatoes
to taste
salt
In a deep saucepan, fry the butter and the sliced onions; add the diced potatoes and let it flavor for a few minutes. Add the stock and cook it for about fifteen minutes. Pour it into the soup plates where the slices of bread and the diced cheese have been previously arranged. Serve very hot.
It is currently used to place this soup in the oven for a few minutes before serving.